Friday, October 3, 2014

October 3, 2014

Scenes from the farm



















Harvesting sweet potatoes

That's one big potato!

FEATURED PRODUCE:

Potatoes 
Peppers - red, green, purple, hot and sweet
Tomatoes - red, yellow, husk cherries, slicing, heirlooms
Cukes
Green and yellow beans
Spinach
Mixed Greens
Arugula
Celeriac
Broccoli
Beets
Kohlrabi
Summer squash - yellow, zucchini, pattypan
Winter squash – acorn, butternut, carnival, jester, delicata and sweet dumpling
Eggplant
Garlic
Leeks
Shallots
Onion – cipollini, red, torpedo and yellow
Rainbow chard
Kale
Radishes
Cabbage - green
Pie pumpkins

Recipe of the week - Roasted Delicata Squash
This is a super easy recipe (just the way I like it) and is a great side dish to any meal. Delicata squash is fairly small and the skin is very thin so cutting it is quite easy. Plus it doesn't need to be peeled, unlike other winter squash. In fact, the skin is just delicious, especially prepared this way.

This is what delicata looks like:

Cut the squash length-wise and scoop out the insides:

Then slice the squash across in 1/2 inch pieces. Lightly coat a metal baking tray with olive oil and lay the cut pieces onto the plan fleshy side down. Sprinkle a little salt on them. I used sea salt, but you can use any kind. Bake in oven at 400 degrees for 10 minutes until the side of the squash face down is brown, then flip them to the other side and put back in the oven for another 5 minutes or so, until they are browned on that side. Yum! Ready to serve. Delicious delicata and very pretty!



SEE YOU AT MARKET!



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